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I used a regular lemon instead of Mayer lemon and I found the flavour was off. It was bitter from too much lemon. I have never cooked the lemon in with the chicken before I think that was a mistake. It was edible but I won't make it again

This is really 8 servings. It is a beautiful dish and a people pleaser. If you don't like the smell of cinnamon you can reduce or omit that and it would be just as great. I personally love that about Middle-Eastern cuisine, but I realize it is not for everyone. We served it with Jewelled Rice .

Made this last night and there was nothing left afterwards. The breasts were huge so the whole thing cooked about 45 minutes. I also probably used closer to 3-4 tbs. of lemon juice and the sauce was excellent.

Delicious! Chosen at random. I added a bit more orange juice at the end after tasting the sauce. If cooking again I would cook more towards 25 than 30. Yum! easy to make and fun!! My husband accidentally got pimento green olives but it was just fine.

What a fantastic recipe! Loads of flavour, and multiple layers. Here was my take on it: I as others have said, the use of Meyer lemons, as opposed to normal lemons, is absolutely essential. If you can't get a hold of Meyer lemons, use only half the amount of lemon (wedges, juice, zest) and use orange for the other half. Otherwise the dish will be too sour. I used all whole spices, as opposed to ground spices, increased the amount of cinnamon by about 1.5, added about 1 tsp of coriander, and 1/2 tsp of white peppercorns. I dry roast my whole spices, then crush them in a mortar and pestle, makes a world of difference. To accompany the dish, I made couscous, with a gremolata topping, which I added some fresh mint and slivered almonds to. For anyone who doesn't know, gremolata is an Italian condiment of chopped flat-leaf parsley, minced garlic, and lemon zest. It's extremely easy to prepare, and very tasty.

Awesome! I added eggplant, and used boneless chicken thighs (seared first, then cooked in the sauce for just 10 minutes to cook through). Also used a lemon I had zested for another recipe, and didn't find it was too lemony or sour, also didn't cook as long because boneless chicken. Yum!

I've made this several times, and everyone in my house enjoys it. It's crucial to use meyer lemons (which are not true lemons and much sweeter) rather than substituting regular lemons - these are usually easy to find at a natural grocer, if not at your supermarket. I've tried pre-browning the chicken as some reviewers recommend, and the result seems about the same. However, I do usually add some flour to the final sauce to help it thicken (a couple of tablespoons added in a slurry). The final dish has great flavors, and is good served over seasoned couscous.

Pretty solid chicken dish. Used
skin-on parts and browned first in
butter/ olive oil mix. I think that
really helps with the flavor.
Spooned out most of the fat before
adding the onions.
Taste and season the sauce at the
end. If you salted/ peppered the
chicken pieces well before
browning, the sauce will likely not
need much adjusting.
The Meyer lemons were important.
They taste different then 'regular'
lemons. They are readily available
around here, so no need to
substitute.
Served over couscous that we amended
with a gremalota (a little garlic,
lemon zest and parsley, minced very
fine).
Everyone seemed to enjoy, and wanted
to take home leftovers (we made two
batches).
We will definitely add this to our
chicken rotation. Will probably use
all thighs next time (w/ skin and
bone) for even better flavor. That
should raise it to 4 forks.

I used regular lemons. I left the skin on the chicken; after removing the chicken from the heat, I removed the skin and the bones and tore the chicken into bite sized pieces. This was easier to eat. Delicious!

I added diced tomatoes, some chopped up dried prunes and golden raisins, and even some canned drained apricots. I sear the chicken off first until the skin is crisp, then peel off and discard the skin, and use the chicken infused oil as the starting oil for cooking the meal.